Cauliflower and leek soup

As the temperature dips in Australia, it definitely feels like soup weather. I was supposed to post this earlier for a friend but since tomorrow is forecasted for possible snow in Canberra, this might be the perfect timing.

Cauliflower and leek soup

Serves 4 (10 minutes prep, 45 minutes cooking time)

Ingredients

  • olive oil
  • 2 cloves of garlic
  • 2 leeks
  • 1 head of cauliflower
  • 2 cups (500mL) of vegetable stock
  • 1/2 cup (125mL)of thickened cream
  • salt and pepper
Equipment
  • deep pot
  • stick blender
Method
  1. Thinly slice the white part of the leeks (yes it needs to be said for some people)
  2. Heat a pot to medium/high heat
  3. Add some olive oil and sauté garlic and leeks until translucent
  4. Add florets of the cauliflower and diced stem to the pot and stir fry for 5 minutes
  5. Add the vegetable stock
  6. Bring to boil and then reduce heat to simmer for 30 minutes
  7. Take off heat and blend the soup with the stick blender until smooth
  8. Return to low heat, add cream and then salt and pepper to taste
  9. Ready to serve when it is hot again (but not boiling)

 

Tips
For a smoky bacon flavour, crisp up 250g diced smoked bacon and blend most of it in step #7. Top with remaining bacon bits when serving.

 

This is a picture of the bacon version, I didn’t top mine with bacon because I ate the remaining bacon. Let’s keep that a secret between you and me.
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